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Organic freeze dried gluten free sourdough starter
Organic freeze dried gluten free sourdough
Organic freeze dried gluten free sourdough
New!

£8.75

9 in stock

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Organic Freeze Dried
Gluten Free Sourdough Starter

Our freeze dried sourdough starters offer the same quality of sourdough as our fresh starters with the added bonus of a greater shelf life. Each sourdough starter ships with a 5 year best before date. Packaged in our new sourdough presentation boxes, these make an ideal gift for someone or for those not wishing to activate their sourdough starters right away. We would also recommend these starters for our international customers. 

Sourdough is made from the naturally occurring yeast and lactic acid bacteria in flour. It is often also used to name bread made using the culture. Gluten-free bread itself is a relatively new invention and sourdough starters that use gluten-free flours are often tricky to produce. Our organic gluten-free sourdough starter is based on brown rice flour. 

Baking delicious gluten-free yeast bread isn’t as difficult as you may think. In fact, in many ways, gluten-free bread baking is easier and quicker than it is to bake traditional bread with gluten. We use a recipe based on the Doves farm method using their gluten-free white bread flour (please note this flour is not organic). You can find many recipes online for gluten-free baking. Our organic gluten-free sourdough starter is a new addition to our range and we are always trying to find better ways to use the starter. Please feel free to share with us your own experiences working with this starter!

Each pack contains 5g of freeze dried starter

Recommended activation date for culture:
5 years from the date of shipping. Store below 25c.

Open printable PDF file

Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.

Instructions

TABLE OF CONTENTS:

If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.

What to do once your Organic Freeze Dried Gluten Free Sourdough Starter arrives:

What equipment do I need?

Glass jar with a sealable lid. Clip top kilner style jars work great.

What ingredients do I need?

Water and Sourdough

We use filtered, non chlorinated water with our sourdough. Some people use tap water and have no problems. The old saying “If it’s good enough to drink, it’s good enough to make bread” seems to work out for most people. We have also heard of people who have had problems with chlorinated tap water. We advise that you remove chlorine from your water when possible. You can leave tap water standing overnight to remove the chlorine or boil and and it allow to cool down again. Our preference as stated, is to use a charcoal based water filter such as a Brita.

Common types of gluten free flour you can you feed your sourdough:

  • Rice Flour (We recommend brown rice flour)
  • Tapioca Flour
  • Oat Flour
  • Almond Flour
  • Coconut Flour

Activation Process:

Get a container that can be closed with a lid (glass jar, Tupperware, etc.). Wash it out well with hot water and a little soap. Allow the container to cool down if it is hot, then add your Sourdough.

DAY 1

Mix 75g of flour and 75g of water (weigh the water) into your starter and stir well. Seal the lid on the jar. Remember, the starter will produce CO2 so the pressure will build up in the container if closed tightly, so watch out when you open it again. Leave the Sourdough at room temperature for 24 hours.

DAY 2

Feed the Sourdough again with 75g of flour and 75g of water on the second day and leave it for another 24 hours. After this, the Sourdough is activated and ready for use. If you want to bake with it, we recommend discarding 150g of the starter and feeding once again with 75g of flour and 75g of water 3-4 hours before you plan to use it.

Fermentation Process:

As a rule of thumb, each time you want to feed the starter. weigh it and double its weight with 50% flour and 50% water. For example, if your starter weighs 300g you would discard 150g so that you are left with 150g. Now feed with 75g flour and 75g water so that your total starter is 300g again.

Sourdough is a very hardy culture. As long as you feed it water and flour on a regular basis it will survive. If you overfeed, underfeed or even forget to feed your sourdough. Don’t panic, it will be fine.

It can feel wasteful discarding so much sourdough. However, if you don’t discard any prior to feeding you will have to give it much more flour and water with each feed. This is because the volume of starter is increased with every feed which results in more yeast cells requiring more food. For example you take your 300g starter and don’t discard 150g, you will need to then double the amount of water and flour. So instead on 75g of each you would need to increase that to 150g of each. Over time, you will work out a regime that best suits your baking needs.

For the best success baking with sourdough, feed the starter at least 3-4 hours before working with it. Ideally, feed it once the night before and again 3-4 hours before using it.

REVIEWS

FAQ

Do you have a recipe for gluten free bread?

Yes, we used a method from Doves farm using their gluten free white bread flour.

Ferment

  • 100g starter
  • 150g rice flour
  • 200ml tepid water
  1. Once your starter is activated, stir the starter and then measure 100g of the starter into a large mixing bowl.
  2. Add 150g flour and 200ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).

Dough

  • 500g FREEE White Bread Flour
  • 1 tsp salt
  • 150ml tepid water
  • 450ml ferment (from above)
  • flour for dusting
  • 1 tbsp oil, for drizzling
  1. Dust the inside of the banneton with flour and line a large oven tray with parchment.
  2. Add the white bread flour, salt and water to the bowl of ferment and stir to mix.
  3. Continue stirring to make a sticky mass of dough. Avoid adding flour.
  4. Drizzle the oil over the dough and turn the mixture a couple of times in the bowl.
  5. Tip the dough into the prepared banneton, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
  6. Pre-heat the oven.
  7. Remove the cling film and very gently turn the bread out of the banneton onto the prepared oven tray.
  8. Bake for 50 – 60 minutes. You will know the bread is cooked if the base sounds hollow when tapped.
  9. Cool the loaf on a wire rack.

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

50-60 minutes

Working with Sourdough

As a rule of thumb, each time you want to feed the starter. weigh it and double its weight with 50% flour and 50% water. For example, if your starter weighs 300g you would discard 150g so that you are left with 150g. Now feed with 75g flour and 75g water so that your total starter is 300g again.

Sourdough is a very hardy culture. As long as you feed it water and flour on a regular basis it will survive. If you overfeed, underfeed or even forget to feed your sourdough. Don’t panic, it will be fine.

It can feel wasteful discarding so much sourdough. However, if you don’t discard any prior to feeding you will have to give it much more flour and water with each feed. This is because the volume of starter is increased with every feed which results in more yeast cells requiring more food. For example you take your 300g starter and don’t discard 150g, you will need to then double the amount of water and flour. So instead on 75g of each you would need to increase that to 150g of each. Over time, you will work out a regime that best suits your baking needs.

For the best success baking with sourdough, feed the starter at least 3-4 hours before working with it. Ideally, feed it once the night before and again 3-4 hours before using it.

Storing your Sourdough

If you’re not baking every week and don’t want to feed your starter every day, you can keep it in the fridge. It is best to feed your sourdough every week. Even if you feed it and then return it back to the fridge without using it. This keeps it in good health long term.

If you forget to feed the sourdough in the fridge, don’t panic. The low temperature of the fridge will make your starter inactive. It can sleep in your fridge for a long time. Generally up to 6 months. We have heard of people managing to store it in the fridge for over a year without feeding! However we always recommend as stated above that you feed your refrigerated flour sourdough weekly. It will keep it in the beast health and produce the best results when baking.

Always give you Sourdough a good feed before putting it into the fridge.

Sometimes some of the mixture can separate, leaving a layer of liquid on top (grey brown). This is normal, simply drain off and discard any liquid before use. You can also stir the liquid back in if you wish. The liquid is often very acidic. Leaving it in the sourdough starter will make a much more sour tasting product when baked with. If you like your sourdough bread with a tang, we recommend leaving the liquid rather than discarding it.

To use Sourdough that has been in the fridge, simply repeat the activation process. It will usually need 48 hours and a couple of feeds to become fully active again. You will need to prepare for this additional time when baking. For example, we take our sourdough out of the fridge Friday morning and feed it. We then feed it again Saturday morning and bake with it Saturday afternoon.

What can I make with it?

You can make all kinds of things with Sourdough. Bread is the most common use.